Smoked Pike’s Peak roast cooked low and slow over hickory wood for the perfect barbecue beef dish. Prepared with a quick paprika and brown sugar dry rub, this easy delicious barbecue dinner is ready in just 2 hours.
Pike’s Peak roast is an underrated beef cut that deserves some barbecue love. From the lower part of the beef round primal, Pike’s Peak is perfect for slow smoking, allowing the fat to render and infuse the meat with rich, beef flavor.
For the secret ingredient, we’re adding a tasty brown sugar and paprika dry rub to add beautifully balanced flavors. Whether you eat this fresh off the smoker or the next day in roast beef sandwiches, this glorious beef cut is loaded with rich flavor in every bite.
Discover how to smoke Pike’s Peak roast today. Let’s get smoking!
Smoked Pike’s Peak Roast
Equipment
- Hickory wood
- digital meat thermometer
Ingredients
- 3 lbs Pike’s Peak roast
- 2 tbsp olive oil
Dry Rub
- 2 tbsp brown sugar
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tbsp kosher salt
Instructions
- Fire up your smoker to 225°F (107°C). Add hickory wood to coals or wood tray.
- In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that may form.
- Drizzle olive oil over the roast, making sure to get all of the sides
- Cover roast with dry rub, applying liberally and rubbing into the meat. Work it into any crevices or folds along the meat surface.
- Place the roast on the smoker grates and close the lid. Smoke over indirect heat until internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
- Let it rest for 10-15 minutes before carving into thin slices and serving
